Hasselback Potatoes with Dijon Dressing

hasselback potatoes

These Hasselback Potatoes are great to make for a dinner party, because you can prep the ingredients ahead, then when you are ready to cook, just throw the potatoes in the oven and forget about them! A little tip….the longer these cook, they better they get!

Hasselback Potatoes with Dijon Cider Vinaigrette Dressing

These hasselback potatoes are oven roasted until they are thin a crispy, topped with a mustard vinaigrette dressing that is tangy and rich and full of pickled onions…and then finished with fresh chopped green onions. Whenever I serve this to guest, they always ask me for the recipe! These are great to make for a dinner party, because you can prep the ingredients ahead, then when you are ready to cook, just throw the potatoes in the oven and forget about them! The longer these cook, they better they get!

What you will need to make these potatoes

4 russet potatoes

1/4 cup avocado oil

avocado oil cooking spray

2 tbsp of butter (salted or unsalted)

salt and pepper to taste

2 tbsp fresh chopped green onion

half of a red onion diced very small

apple cider vinegar

dijon mustard

hasselback potatoes with dijon cider vinaigrette dressing

How To Cut Hasselback Potatoes

Hasselback potatoes are pretty easy to cut! To be honest, if I am doing these for a party, I always buy a few extra, incase I accidentally cut through!! But if I am just making for us at home, I don’t worry as much! Transparency here….I free hand cut these!!! We have a really amazing set of knives that I will post below. I gravitate to using the smaller chef’s knife, and it gives me really good freehand control. I literally just eyeball it! You want to aim to cut your potato into 1/8 inch slices.

If you don’t feel like taking your chances by free-handing it, there are techniques that can keep you from cutting all the way through your potato! You can put chopsticks on either side of your potato, to keep you from cutting all the way through. You can also use the same technique with wooden spoons. You don’t want to use metal spoons or knives, because the knife will scratch it!

hasselback potatoes prepped and ready to put in oven

How to make the Dijon Cider Vinaigrette

1. In a medium size mixing bowl, combine 1/2 cup Apple Cider Vinegar, 3 tablespoons of Dijon Mustard, and 1/2 of a small red onion chopped as small as possible, and a little salt and pepper to taste.

2. Allow this to sit at least an hour. Store in fridge until you are ready to serve. As the onion sits in the dressing mixture, the onions will start to become pickled and develop a tangy taste!

3. This mixture can last up to 3 days in the fridge. I’ve used this over smashed potatoes also and it was delicious!

How to make the Hasselback Potatoes

1. Pre-heat the oven to 450 degrees

2. Place a potato on a cutting board between two wooden spoons or chopsticks. Slice the potato into 1/4 inch thick slices, the chopsticks will prevent you from cutting all the way through.

3. Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan covered with foil that is sprayed with non stick.

4. Brush the avocado oil all over the potatoes, making sure to get some in between the slices. Sprinkle potatoes with a generous amount of sea salt and pepper. NOTE: See below the salt and pepper that I use. It makes an INCREDIBLE difference in the taste of the potatoes. Regular sea salt and pepper will work, but the salt and pepper I use will take these potatoes to the next level!

5. Bake for 60-70 minutes until potatoes are tender and browned. Take the 2 tbsp of butter and cut them into 4 equal pads of butter and place one on top of each potato. I use Kerrygold Grassfed butter!

6. Then continue to check every 10 minutes until they are the consistency that you desire. Every oven is different. I cook the potatoes until they almost look burnt on the outside…almost. The outside will be super crispy and the inside will be tender and delicious. You can pull out each little potato slice and eat it like a French Fry! Or, if your like me, you can use a fork! I use a for for EVERYTHING!

7. When the potatoes are ready, drizzle the dressing with the onions over the top, then finish by sprinkling the fresh chopped green onion on top!

8. This recipe can easily be doubled !

dressed and garnished hasselback potatoes

Hasselback Potatoes with Dijon Cider Vinaigrette Dressing

A wonderful side dish to any meal !
Prep Time 15 mins
Cook Time 1 hr 30 mins
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 4 russet potatoes
  • 1/4 cup avocado oil
  • avocado oil cooking spray
  • 2 tbsp butter – salted or unsalted
  • 1 each salt and pepper to taste
  • 2 tbsp fresh chopped green onion
  • 1/2 diced red onion (diced as small as possible)
  • 1/2 cup apple cider vinegar
  • 3 tbsp dijon mustard

Instructions
 

How to make the Vinaigrette

  •  In a medium size mixing bowl, combine 1/2 cup Apple Cider Vinegar, 3 tablespoons of Dijon Mustard, and 1/2 of a small red onion chopped as small as possible, and a little salt and pepper to taste.
  • Allow this to sit at least an hour. Store in fridge until you are ready to serve. As the onion sits in the dressing mixture, the onions will start to become pickled and develop a tangy taste
  • This mixture can last up to 3 days in the fridge.

How to make the Hasselback Potatoes

  • Pre-heat the oven to 450 degrees
  •  Place a potato on a cutting board between two wooden spoons or chopsticks. Slice the potato into 1/4 inch thick slices, the chopsticks will prevent you from cutting all the way through.
  • Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan covered with foil that is sprayed with non stick avocado oil spray.
  • Brush the avocado oil all over the potatoes, making sure to get some in between the slices. Sprinkle potatoes with a generous amount of sea salt and pepper.
  •  Bake for 60-70 minutes until potatoes are tender and browned. Take the 2 tbsp of butter and cut them into 4 equal pads of butter and place one on top of each potato
  • . Then continue to check every 10 minutes until they are the consistency that you desire. Every oven is different. I cook the potatoes until they almost look burnt on the outside…almost. The outside will be super crispy and the inside will be tender and delicious
  • When the potatoes are ready, drizzle the dressing with the onions over the top, then finish by sprinkling the fresh chopped green onion on top!
  • This recipe can easily be doubled

What I used to make these Hasselback Potatoes


I am a participant in several affiliate programs including the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases. All linked items are ones that I truly love, fit my style, and would use in my own home.

Avocado Oil

avocado oil

FOR COOKING, BAKING, DRESSINGS, and MARINADES, avocado oil is the kitchen workhorse. Imbued with a neutral flavor and 500°F smoke point, avocado oil can be used for any purpose, from high-heat sauteing and flame grilling, to dressing mixed greens, grains and pasta salads. It is a HEART HEALTHY OIL.

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Celtic Sea Salt

Celtic Sea Salt is not only delicious but has several health benefits. Salt is something most people cook with everyday ! Make the change! Once you taste this salt, I promise you that you will never go back to any other salt! For under $10.00 it is worth the chance to try it!

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16 mesh pepper

I know what your thinking. First of all….what is ‘mesh’ pepper. I had to google it myself the first time I made a recipe that called for it. The US MESH size is a standard unit of measure. This unit of measure determines the number of holes that exist is a standard US Sieve. The larger the mesh number, the finer the pepper becomes. This 16 MESH pepper has been my favorite!! Salt and pepper is something you use every day, so it is worth getting the best! Try this!!

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Avocado Oil Spray

AIR PRESSURE ONLY: Chosen Foods Avocado Oil Spray contains absolutely no propellants, chemicals or emulsifiers. Use to prepare a saute pan, baking sheet or grill, or spray directly on vegetables, meats and salads.

HEALTHY, GLUTEN FREE, soy and canola free, plant-based, and certified by the Non-GMO Project.

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Silicone Basting Brushes

DISHWASHER SAFE AND EASY MAINTAINING – The pastry brushes don’t remain greasy. You can easily clean the basting brush by hand or simply put the basting brush into dishwasher and it would come out like new. The silicone pastry brush also dry fast and no odor nor residue leaves in there! Even leave the silicone basting brush aside for a long time, it still stays good. With proper care, the basting brush set certainly last for a long time. Totally a money saving solution!

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Dijon Mustard

Grey Poupon Dijon Mustard uses the finest ingredients for a gourmet condiment

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Apple Cider Vinegar

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Click here to read why you need to switch to Celtic Sea Salt today!!!!!

hassleback potatoes
hasselback potatoes
hasselback potatoes
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